Egg and Lemon Sauce
4 ingredients
6 steps
Ingredients
- 3 eggs, separated
- Juice of 2 lemons
- 1 tablespoon cornstarch
- 1 cup chicken stock
Directions
-
1Beat egg whites until stiff; add egg yolks and continue beating.
-
2Add lemon juice slowly.
-
3Beat constantly to prevent curdling.
-
4Dissolve cornstarch in 1/4 cup water; add to broth and cook over medium heat until it thickens.
-
5Slowly add hot stock to egg mixture, beating constantly.
-
6Sauce should be smooth and creamy.
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